Things needed:
Peel and cube four big potatoes.
1 finely chopped medium onion
Two medium carrots, thinly sliced after peeling
two stalks of celery (optional: dice them)
4 cups of vegetable or chicken broth
1 cup of heavy cream or milk (for a velvetier texture)
20 milliliters of butter
Two teaspoons of unbleached flour
Season with salt and pepper, if desired.
(optional) 1 teaspoon of garlic powder
half a teaspoon of dried parsley or thyme (if desired)
For garnish, you may optionally add 1/2 cup of shredded cheese.
Instructions:
Set the Vegetables in Motion:
Chop the onion, celery, carrots, and potatoes. Keep them apart.
Prep the Base:
Butter should be melted over medium heat in a big saucepan or Dutch oven.
After a couple of minutes of sautéing, add the chopped onion and cook until it becomes soft and translucent.
For a thicker soup, add the flour and whisk frequently for one to two minutes to make a roux.
Let the Soup Simmer:
